Rice Noodles With Coconut-Cashew Sauce - cooking recipe

Ingredients

1 (14 ounce) can coconut milk
1/2 cup water
6 slices fresh ginger, sliced about 1/4 inch thick
2 tablespoons lime juice
2 serrano chilies, cut in half
8 cloves garlic, peeled
1 teaspoon ground coriander
1/2 cup packed fresh cilantro leaves
2 tablespoons fresh mint leaves
1 teaspoon salt
1 tablespoon natural sugar
1 cup toasted cashews
12 ounces uncooked rice noodles
3 green onions, finely minced
lime wedge
torn cilantro leaf (optional)
finely minced green onion (optional)
minced cashews, lightly toasted (optional)
shredded coconut, lightly toasted (optional)
minced cucumber, peeled and seeded,if necessary (optional)

Preparation

Combine the coconut milk and water in a medium-sized saucepan.
Add the ginger, lime juice, chilies, garlic, coriander, cilantro, mint, and salt, and bring to a boil.
Lower the heat to a simmer, and cook uncovered for 10 minutes.
Remove from the heat and stir in the sugar.
At this point, you can let the sauce steep for a stronger flavor for a few hours, or even overnight, or continue on with the recipe.
Strain the mixture through a fine sieve into a bowl.
Press all the liquid from the garlic, ginger, cilantro, etc.
,then discard the solids that remain in the sieve.
Place the cashews in a blender, and then pour in the coconut milk mixture.
Puree until smooth.
Heat a potful of water to a boil.
Add the noodles, and cook them according to the directions on the package.
Drain the noodles, rinse, and drain again, then transfer to a large, shallow serving bowl.
Immediately add the minced green onion and all the sauce.
Toss well and enjoy!